University of Kentucky welcomes Twisted food truck to campus

The new semester brings new dining options including a food truck, Minute Maid smoothies and a burger of the day.

Sept. 5—Amid many renovations around UK, students will also notice multiple additions and changes to Dining Services.

“It’s an uphill battle fighting to get students to notice what’s there,” said Scott Henry, executive director of Dining Services, referring to new food options on campus. “We’re trying some (new things).”

Newest additions Dickey Hall, near the Newtown Crossing Apartment complex, has recently opened a new restaurant that serves sandwiches, soups and salads.

Henry said a contest is underway to name the new cafe. The new dining location will cater to an underserved part of campus, he said.

The next closest on-campus restaurant was the Student Center.

Another new food option students will have on campus is Twisted, a university-owned food truck.

The truck will drive around campus and rotate four menus including Asian tacos, sliders, a Greek menu and an Asian noodle bar.

More From FoodService Director

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

FSD Resources